The more things change... the more they stay the same!

I have had my head down the last week or so, working with our Chef on our wine festival dinner, then taking a day off to spend some time with friends...So I have not been paying too much attention to rumors spreading around town...but there are more than a few. And it just goes to show that laws of physics regarding inertia are still in play. Bodies in motion stay in motion. Bodies at rest stay at rest....

Interesting news has filtered east from Killington's parent company ASC (American Skiing Company). It appears that they have retained an agent to sell the Steamboat resort, according to the Rutland Herald. For those of you following ASC, you will remember that ASC had negotiated a deal with the Muellers of Okemo to purchase Steamboat several years ago, only to walk away at the last minute. ASC payed a penalty on that one... But it would appear that it's time to try this again.

Then there is a feud going on in Utah at the Canyons. It appears that the leaseholder of the Canyons (Wolf Mountain) has some issues with ASC, claiming that they are in default of the lease. The lease holder asked the court to have the lease negated and take back possession of the property. ASC asked the court to issue an injunction to stay the procedure to allow time for discussion. The court has apparently ruled for ASC and issued the injunction... But it is more turmoil at an ASC resort.

Is there a pattern here yet...

Now to Killington. Rumor has it that Centex has backed away from SP Land and Killington to develop the Killington Village. Centex is a large real estate company that primarily develops residential properties. They had been retained by SP Land to develop the residential segments of the Village. A letter to several condo associations reportedly penned by John Dithmer, VP Lodging at Killington quotes Allen Wilson saying that Centex has decided to not move forward with SP Land and Killington on the construction of the Killington Village. The land planning firm of Hart Howerton has been retained by SP Land and Killington to complete the final design. Nothing has really appeared in public yet, but the word is definitely getting out around town.

Finally, Killingon's email publication, the Drift came out early last week. "We start making snow in 101 days!" was added as a PS to the email. That would put the start of snow making season at around October 16th... with ski season soon to follow.

It is way too early to conjecture the meaning of all these separate actions and how they will impact Killington and parent company ASC. But turmoil does have a way of distracting people from their main focus. Let's hope the Drift is correct, and the focus stays on providing the best mountain experience possible (summer or winter) to visitors to Killington.

Williston Golf Course 

Mad dogs and Englishmen go out in the mid day sun!

The hottest day of the summer season so far and Mary and I had 10:30 AM tee times with some friends a the Williston Golf Course just outside of Burlington VT. The temperature on the course, per the thermometer in my Subaru, registered 98 degrees. Ouch!

The golf course was quite nice. Very well manicured with lots of flower gardens spread around the course. This was our first time playing at Williston. It was a very nice layout and we can recommend it if you are in the area.

A quick bit of housekeeping on the blog from last week. From all indications the Killington Wine Festival was a success. Our wine dinner at the inn on Saturday night went very well. The dishes we prepared and served perfectly matched the wines we selected to go with them. Two of the dishes stood out as being very unique. One was a vine ripened tomato stuffed with a Vermont sweet corn polenta. The other was the dessert: a Black Forest soup with a hand dipped cherry and handmade chocolate truffle.

West Side Red 

As we prepare for our wine dinner tomorrow night as part of the Killington Wine Festival, today was "Chocolate Day". For dessert, we are featuring a "Black Forest Soup" which consists of a combination of Cherry and Chocolate soups. In addition, dessert will also feature hand made chocolate truffles, and hand dipped chocolate covered cherries. All told, I pitted 4 pounds of cherries, and chopped over 5 pounds of really nice chocolate to put everything together. Several of us are still buzzing this evening from the chocolate hit we have been taking all day. (You need to sample things to make sure they come out ok... yeah right!)

The chocolate, cherries, and previously mentioned cheeses are being served with a 2002 'West Side Red" from Paso Robles. This is a nice Rhone blend of Mouvredre, Syrah and Grenache. For those of you who like wine, it has well structured tannins with an up front sweetness of plums and berries, with a nice long round finish. It will be a great finish to tomorrow nights dinner.

Killington Wine Festival
Wine Tasting at Killington Peak 

I had the good fortune of taking the K1 gondola to the top of Killington today for an afternoon of wine tasting. It's a tough job, but somebody has to do it!

The Killington Wine Festival kicked off this afternoon with a private wine tasting at the Killington peak restaurant for the "trade", better know as retailers, restaurant, and bar owners. The 4 primary wine distributors in Killington collectively brought almost 200 wines from around the world to be tasted in the afternoon event.

The purpose of today was twofold. First and foremost to the distributors, they had a chance to showcase their wares to people responsible for buying and presenting wine to the general public. In addition to that, it was also a chance to dry run the Killington venue before the open public tasting of the same wines on Saturday afternoon.

If you have a chance to go to the tasting on Saturday, check out some of my favorites from this afternoons tasting: Domaine Zind-Humbrecht Pinot d'Alsace from France and K Syrah from Australia at the G. Housen tables; Sincerely Sauvignon Blanc and Shiraz from Sourh Africa, and Cadonini Pinot Grigio from Italy at the Baker tables; White Oak Chardonnay from the Russian River Valley at the Vermont Wine Merchants tables, and Liberty School Shiraz from Paso Robles and Hayman and Hill Pinot Noir from the Santa Lucia Highlands at the Farrell Distributors tables.

Crowley Cheese Company, Healdville VT. 

Another one of the cheeses to be featured at the wine dinner at Birch Ridge on Saturday night comes from the Crowley Cheese Factory in Healdville Vermont. Believed to be the oldest continously operating cheese factory in the western hemisphere, Crowley's cheesemaking history began in 1824, but it was not until 1882, when Winfield Crowley built the present-day factory.

Crowley Cheese is made a few hundred pounds a day in the same building entirely by hand, exactly the same way as in the last century. The cheese, classified as a Colby, is similar to English Style cheddars, but not as acidic or dry. It has a nice sharpness, but it is also quite creamy in texture. At the wine dinner on Saturday night at Birch Ridge, Crowley Cheese will be one of the featured cheeses served with the dessert course.

Plymouth Cheese Company, Plymouth VT. 

The Killington Wine Festival is set to run this coming weekend. Here at Birch Ridge, we will be hosting a wine dinner on Saturday evening. For the food to go with the wine, we have aimed somewhat at a Vermont theme, featuring where ever possible items procured in Vermont. One of the items we are going to integrate into the dinner is cheese produced at the Plymouth Cheese Factory, in Plymouth Vermont, at the Calvin Coolidge birthplace.

The cheese is a "granular stirred curd" cheese, produced at the Plymouth Cheese Factory by a company whimsically named Frog City Cheese. The cheese is made using an original process handed down by the Coolidge family for generations. The cheese has a tangy, rich flavor, and will be used at the wine dinner as one of the table cheeses accompanying the dessert course.

Innkeepers Bill Vines and Mary Furlong (right) of the Birch Ridge Inn at Killington give "Team Killington" organizers Noel and Dick Gluck (left) a check for $480.00 to support the Susan G. Komen Breast Cancer Foundation. 

Mary and I were very happy to donate the proceeds from a special Sunday brunch we held at the inn on June 25th to raise money for "Team Killington" and the Susan G. Komen Breast Cancer Foundation. We had a little check handing ceremony in a side garden at the Inn over the weekend to provide the check to "Team Killington".

For the last several years, good friends of ours, Dick and Noel Gluck, have organized other Killington area residents and guests to form "Team Killington" to participate in the Vermont "Race for the Cure" to raise funds for the Komen foundation. Last year they organized almost 100 runners to trek down to Manchester Vermont for the "Race". This years race takes place on July 30th. If you would like to sponsor "Team Killington" you can get in touch with me through the contact link of killingtonblog, and I will link you up with the Glucks. They would love your support for this good cause.